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Straight up shot of raisin buns on top of each other.

Soft Breakfast Raisin Pumpkin Buns

Christianna | Siftnwhisk
Pillowy soft and lightly sweet, these cinnamon raisin pumpkin buns are great for breakfast, brunch or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour 4 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Greek
Servings 12
Calories 329 kcal

Ingredients
 
 

  • 2 cups Raisins
  • 1 ¼ cups Milk lukewarm
  • 6 tbsp Unsalted Butter melted
  • 2 tbsp Active Dry Yeast
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Granulated Sugar
  • 1/2 cup Pumpkin Puree
  • 4 cups All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt
  • 1 tbsp Olive Oil
  • 1 Egg
  • 1 tbsp Water

Instructions
 

  • Soak raisins is hot boiling water for 15 minutes. Pat dry and set aside.
    2 cups Raisins
  • In a large mixing bowl, add the lukewarm milk, melted butter, active dry yeast, vanilla extract and whisk well.
    1 ¼ cups Milk, 6 tbsp Unsalted Butter, 2 tbsp Active Dry Yeast, 1 tsp Pure Vanilla Extract
  • Add the granulated sugar and pumpkin puree. Whisk until fully incorporated.
    1/2 cup Granulated Sugar, 1/2 cup Pumpkin Puree
  • Cover the mixing bowl with a towel and let it rest in a warm place for 20 minutes.
  • In the meantime, in a large bowl, add the all purpose flour, ground cinnamon, pumpkin pie spice, ground cloves and salt. Stir in the dry raisins and set aside.
    4 cups All-Purpose Flour, 1 tsp Ground Cinnamon, 1/2 tsp Pumpkin Pie Spice, 1/4 tsp Ground Cloves, 1/4 tsp Salt
  • Uncover the yeast mixture. By now, the yeast should be activated and the surface will be bubbly.
  • In a stand mixer with the dough hook on, combine the yeast mixture and flour mixture. Knead over medium speed until the dough is pulling of the mixing bowl for about 6-8 minutes. The dough should be stretchy and sticky.
  • Grease a large bowl with one tablespoon of olive oil and place the dough in. Cover the bowl with a towel and let the dough rest and double in size in a warm place. It will take between 45 minutes to an hour.
    1 tbsp Olive Oil
  • Line two large baking sheets with parchment paper and set aside.
  • Once the dough has doubled in size, gently deflate it with your fist and place on a clean, flat surface.
  • Rub your hands with oil, knead the dough for 3 times and then roll into a log.
  • Cut dough into 10 equal pieces. Working with one piece of dough each time shape into a ball.
  • Transfer dough balls into prepared baking sheets, cover and let them rest for another 20 minutes before baking.
  • Preheat oven to 350°F (180C).
  • Mix one egg with 1 tablespoon of water and brush the top of each bun.
    1 Egg, 1 tbsp Water
  • Bake for 25 minutes changing the baking sheets halfway cooking, until the breads are golden brown on top.
  • Remove from oven and let them cool for 15 minutes in the baking sheets before transferring to cooling racks.
  • Serve warm with butter.
  • Enjoy!

Notes

  • The water should be lukewarm, nor hot or cold. Use your finger to check the temperature.
  • If the yeast hasn't bubbled after 20 minutes, it means it has expired. Toss it and use another packet.
  • Use your oven with the light on to create a warm environment for the dough. If the environment where you live is cold, try preheating your oven for a minute and then place the dough in to rest.
  • Shape the buns: Shape by tucking under to create a smooth top to the dough. Gently press down and rotate to even dough ball.
  • If you want equally sized raisin buns use a scale. Each raisin bun should be around 110 grams.
  • For the last proof the raisin buns should almost double in size. Do not let them rest longer as they will rise more while baking.
  • Brush the raisin buns gently so you don't deflate them.
  • Note that ovens bake differently, so yours may take a little less or a little more time to bake.
  • Store raisin buns at room temperature covered tightly with plastic wrap to keep them soft for up to 5 days.
  • You may freeze raisin buns in freezer safe bags for up to 2 months.
  • Have any questions about the recipe or want to ask for substitutions? Please contact us.

Nutrition

Calories: 329kcalCarbohydrates: 62gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 69mgPotassium: 309mgFiber: 3gSugar: 10gVitamin A: 1806IUVitamin C: 2mgCalcium: 49mgIron: 3mg
Keyword active dry yeast, all-purpose flour, cinnamon, pumpkin pie spice, pumpkin puree, raisins
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